Carne Asada Fries as served at The Bottle Cap in Nashville, Tennessee, as seen on Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Bottle Cap

Bottle Cap Salsa

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  • Level: Easy
  • Total: 40 min
  • Active: 35 min
  • Yield: 3 quarts



  1. Preheat the broiler.
  2. In a small pan or saucepot, heat 1/4 cup of the olive oil with the garlic cloves. Keep just below a simmer until the garlic is very tender, about 20 minutes. Set aside.
  3. Place the tomatoes, onions and poblanos in a large bowl. Add the remaining 1/4 cup olive oil and season with the salt and black pepper. Spread on a sheet pan and broil directly under the flame until the ingredients are evenly charred.
  4. Meanwhile, remove the stems and seeds from the chipotles and anchos and soak in hot water until soft. Drain and set aside.
  5. Toast the coriander and cumin seeds in a dry skillet until lightly toasted and aromatic. Remove the garlic from the oil (reserve the oil for another use) and combine with the chiles, tomatoes, onions, poblanos, coriander and cumin seeds, oregano, sugar, lime zest, lime juice and cilantro in a food processor. Pulse a few times until the desired consistency is reached.